Slow cooking is one of the best ways to cook salmon because the low-and-slow process prevents the fish from being overcooked and keeps it beautifully moist. The recipe below uses this to full advantage by slowly poaching the fish in a bath of wine and aromatics. A salsa made of fresh herbs and olive oil gives the dish an elegant finishing touch.
This dish is delicious warm, straight from the slow cooker, but it is also great served at room temperature. It makes a great centerpiece for a Sunday brunch or garden lunch, but it can also be an easy dinner. Feel free to change up the herbs in the salsa, too. It’s equally delicious with cilantro, dill or basil in place of the parsley.
INGREDIENTS:
For the fish
Butter or cooking oil spray for greasing the slow cooker
1 onion, thinly sliced
1 ½ pounds skin-on salmon fillet
1 cup white wine, vegetable broth, or water
2 tablespoons freshly squeezed lemon juice
2 tablespoons melted butter
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 garlic cloves, minced
For the herb salsa
1 shallot, finely diced
3 tablespoons red wine vinegar
2/3 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh chives
¼ cup extra-virgin olive oil
1/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
DIRECTIONS:
